Yoghurt Cake with Sangria Poached Pears
Adapted from Valli Little's Delicious Delicious: Simply the Best
Servings 8 slices
- YOGHURT CAKE
- 280 g of Greek Yoghurt
- 220 g of raw caster sugar
- 80 ml of olive oil
- 2 eggs
- 150 g of plain flour
- 100 g of almond meal
- 1 tsp of baking soda
- 1 1/2 tsp of baking powder
- finely grated zest of 1 lemon
- finely grated zest of 1 orange
- SANGRIA POACHED PEARS
- 300 ml of red wine
- 4 firm but ripe pears, peeled and quartered
- 1/3 cup of sugar
- 1/2 vanilla bean split and seeds scraped
- peeled rind of 1/2 a lemon
- peeled rind of 1/2 an orange
Preheat the oven to 170 celsius (340 Fahrenheit) and grease a 20cm spring form cake pan and line with baking paper.
Combine the yoghurt and sugar in a large bowl and whisk to combine before adding the eggs. Beat well between each addition. Sift in the flour, baking powder and baking soda, and add the almond meal and stir through. Finally add the zest and mix to combine.
Pour the batter into the prepared cake tin and bake for 45 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan before removing.
While the cake is cooking place the pears, wine, sugar, vanilla bean and seeds and rinds in a medium saucepan and bring to a simmer over a medium low heat. Reduce heat to low and simmer for 10 minutes, or until the pears are tender. Remove from the heat and allow to infuse for 30 minutes. Serve the pears warm or chilled with the yoghurt cake.
Calories: 608kcal | Carbohydrates: 60g | Protein: 27g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 198mg | Potassium: 177mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1.6% | Calcium: 36.7% | Iron: 23.4%